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Maple-glazed carrots and parsnips
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Serves: 6-8
500g carrots, halved lengthways (or quartered if large)
500g parsnips, halved lengthways (or quartered if large)
2 tbsp olive oil
4 tbsp maple syrup
10 thyme sprigs
1. Preheat the oven to 220˚C, gas mark 7. Put the veg in a roasting tray, drizzle with the oil and maple syrup and scatter over the thyme. Season, toss to coat evenly, and roast for 30-40 minutes, turning halfway through, until golden.
This recipe first appeared in Waitrose Food, December 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Energy |
Per serving (8) 591kJ 141kcals |
---|---|
Fat | 4.8g |
Saturated Fat | 0.7g |
Carbohydrate | 20.3g |
Sugars | 15.1g |
Protein | 1.4g |
Salt | 0.1g |
Fibre | 5.5g |
This recipe was first published in Fri Dec 01 15:33:36 GMT 2017.
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